Thursday, December 5th, 2013...12:35 am

Cinnamon Syrup

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It has been so long since I have used maple flavored corn syrup for pancakes, so I can’t really compare this recipe to the usual pancake topping out there. We have used homemade jam and pure maple syrup for pancakes and crepes and loved them. I don’t miss the feeling that I get from eating corn syrup or high fructose corn syrup, but I do love different toppings on breakfast food. When I saw this recipe and that it was corn syrup free, I knew I had to try it.

The recipe is as easy as it looks. It was fast and simple and it was delicious. All of my family raved about it and requested that we have it again. It is definitely not healthy since it is made from refined sugar, but it is slightly less sugary than the corn syrup stuff. I made a double batch and it has lasted fine in the refrigerator. This was especially yummy on Pumpkin Waffles.

This recipe comes from A.S.G. on Allrecipes.

Cinnamon Syrup

1/2 c. white sugar

1/2 c. brown sugar

2 tbsp. flour

1/2 tsp. ground cinnamon

1 tsp. vanilla

1 c. water

In a small sauce pan, stir together the white and brown sugars. Add the flour and cinnamon and stir. Mix in the vanilla and water and stir. Turn heat on to medium and bring to a boil. Keep it cooking at a low boil and stir until it is thick like regular corn syrup. This took about 10 minutes. Let it cool a little and you will notice it gets even thicker, so turn off the heat a little earlier than you think you might need to.



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